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Fish with Egg White Puffs

Fish and Seafood

Fish with Egg White Puffs
½ pound of whitebait or any white fish
6 egg whites
1½ teaspoons coarse salt
1 Tablespoon Shao Xing rice wine
1/4 cup fresh or tinned milk
a dash of ground pepper
1 cup fish or chicken stock
1 cup vegetable or soy bean oil
½ teaspoon minced shallots
½ teaspoon minced fresh ginger
1. Clean and discard heads, tails, scales, and guts of the fish; then rinse and dry them with paper towels before mashing them to a pulp.
2. Whip egg whites with salt, wine, milk, pepper, stock, and the cornstarch until stiff.
3. Heat wok or fry pan, add a two tablespoons of the oil, and when hot, add one quarter cup of the fish mixture and flatten it making a square or round pancake-shaped item. When light tan and set, turn it over, add a few sprinkles of the shallots and ginger, and allow this side to get light tan, too.
4. Remove this cooked pancake to a paper-towel-lined pre-heated platter. Use the rest of the fish mixture the same way, then discard the paper towel, and serve.

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